Recipe: at dinner Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki

Recipe: at dinner Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki Delicious, fresh and tasty.

Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki. Great recipe for Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki. I had half of a nagaimo yam and cabbage that had been sitting in my fridge for a long time. Basically, I could use just these ingredients for a late-night snack; it is simple and light, and is really filling!

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam step by step.

Put all the ingredients in a bowl and whisk with chopsticks until sticky.

This okonomiyaki has lots of nagaimo yam so the fluffy and soft texture remains even after cooking too long.

You can cook Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki

1. It’s 150 grams of Nagaimo yam.

2. It’s 1 of the same amount as the nagaimo yam Cabbage.

3. Prepare 1 tbsp of Tempura flour.

4. You need 1 1/2 tbsp of Water.

5. You need 1 of just enough to cook with Oil.

6. Prepare 1 of Aonori, bonito flakes, okonomiyaki sauce.

My husband may change the ratio or ingredients in the future, so I will keep you posted.

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam.

Here is how you cook that.

Other than the basic ingredients, there are two that are harder to come by.

Fluffy and Soft~ Nagaimo Yam and Cabbage Okonomiyaki step by step

1. Grate the nagaimo yams, and shred the cabbage into about 3cm strips..

2. Add the tempura flour to a bowl, mix in water, add in the nagaimo yams and cabbage from Step 1, and mix well..

3. Cook on both sides over a medium heat. (Cook until it is fragrant, and has turned golden brown)..

4. After cooking, cut it up like okonomiyaki, top with aonori, bonito flakes, and sauce, then it is done!.

5. Postscript: If you dont have tempura flour; whisk 1/2 tablespoon flour and 1 tablespoon egg white into water and use that instead..

The first is 'nagaimo' (or 'wai san' in Chinese), an Asian yam that is grated into the pancake mixture.

The nagaimo or wai san is a very strange vegetable.

When it is grated, it becomes slimy and mucusy - actually pretty disgusting-looking.

Adding more spring onion or cabbage moves your Okonomiyaki closer towards a hash-brown style pancake and away from a fluffy pancake.

Negiyaki style Okonomiyaki uses a lot of spring onion.